Celery is fast getting to perfection, Scotch kale is fine, so are savoys and salsify.
Chestnuts, filberts, walnuts, figs, and grapes, in addition to the grand autumn wealth of pears, apples, quinces, and golden oranges, not to mention the preserved fruits which are just beginning to be shown in the windows.
What we will call our characteristic menu of the month ought, then, to be an easy one to compile. We give an alternative one for those who may find themselves unable to provide the first-named.
Menus.
Let us take for soup: A purée of chestnuts, or cream of celery.
For our fish course: Skate à la crème, or baked tench.